When you just haven't got any home made sausage to smoke....
They are cold out of the refer.... sooooo, I'm preheating the links so condensate does not form, and give them an acid rain flavor... that is an important step for all meats you smoke....
condensate will form on meats that are below the dew point.... since it's 41 deg. and the dew point is 39 with a 93% relative humidity, preheating is extra important.... at least I think it is...
.......They are preheating and drying in the MES 30....
I'm gonna give these about 1/4 cup of chips in the chip pan and look at the color.... mesquite is pretty powerful and can easily overpower the flavor of food...
Sooooo, this is a test.... should be about 30 minutes of smoke... will know more later......
I've got the smoker running about 160 ish with all the dampers wide open... these dogs are fully cooked so starting at 120 ish ??? I'm skipping that and going up to the final cooking temp...
I think next time about 1 hour of smoke will be better.... but, they are sure good....
Dave
They are cold out of the refer.... sooooo, I'm preheating the links so condensate does not form, and give them an acid rain flavor... that is an important step for all meats you smoke....
condensate will form on meats that are below the dew point.... since it's 41 deg. and the dew point is 39 with a 93% relative humidity, preheating is extra important.... at least I think it is...
.......They are preheating and drying in the MES 30....
I'm gonna give these about 1/4 cup of chips in the chip pan and look at the color.... mesquite is pretty powerful and can easily overpower the flavor of food...
Sooooo, this is a test.... should be about 30 minutes of smoke... will know more later......
I've got the smoker running about 160 ish with all the dampers wide open... these dogs are fully cooked so starting at 120 ish ??? I'm skipping that and going up to the final cooking temp...
I think next time about 1 hour of smoke will be better.... but, they are sure good....
Dave
